Chocolate Cream Pie


Chocolate Cream Pie

Chocolate Cream Pie
2 Hr

We've heard that chocolate cream pie is one of the favorite pies in this country, next to apple and pumpkin. It might become the #1 favorite when this recipe gets around!

What You'll Need

  • 1 (9-inch) frozen ready-to-bake deep-dish pie shell
  • 1 (4-serving size) package instant chocolate pudding and pie filling
  • 1 3/4 cup milk
  • 1 (.25 ounces) envelope unflavored gelatin
  • 3 tablespoons hot water
  • 1 cup heavy cream
  • 2 tablespoons sugar

What to Do

  1. Bake pie shell according to package directions. In a medium-sized bowl, combine pudding mix and milk; mix well.
  2. In a small bowl, combine gelatin and water and beat with a fork until completely dissolved. Add to pudding mixture; mix well. Pour into pie shell and refrigerate 2 hours or until pie is firm.
  3. In a medium-sized bowl, with an electric beater on medium speed, beat cream and sugar 2 to 4 minutes, until stiff peaks form. Spread whipped cream over firm pie. Serve immediately or cover and chill until ready to serve.


Heavy cream whips up best if made in a chilled bowl with chilled beaters. So if you can, put the bowl and beaters in the refrigerator for about a half-hour before whipping.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 512
  • Calories from Fat 274
  • Total Fat 30g 47 %
  • Saturated Fat 16g 81 %
  • Trans Fat 0.1g 0 %
  • Protein 7.9g 16 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 60mg 20 %
  • Sodium 555mg 23 %
  • Total Carbohydrates 53g 18 %
  • Dietary Fiber 2.6g 10 %
  • Sugars 23g 0 %

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This recipe was much better when i saved half the whipped cream and folded it into the chocolate pie filling before putting in prebaked pie crust, then topping with the remainder of the plain whipped cream. It yielded a much creamier fluffy pie over all, and set up fine from the added gelatin in the recipe.

I'm confused ... recipe says 1 cup (pint) heavy cream. A pint is 2 cups. How much heavy cream is needed?

Hi there! This recipe calls for 1 cup heavy cream. Enjoy!

YUMMY! Wasn't that big a deal baking the pie crust. Also, I used sugar free chocolate pudding mix and used 2 tbsp. truvia for the whipping cream. Just to omit some sugar

Did anyone actually bake the pie to know what it tastes like?

The pie is not baked, only the crust. The crust is blind baked (baked with no filling) cooled. Then the prepared filling is spread in the baked shell topped with the whipped cream.

One box of pudding was not nearly enough. I did not like the consistency of the filling. Not a dessert that I would do again

I used a large box of instant pie filling (using 3 cups of milk, same amount of plain gelatin) and it worked well AND delicious!!

Never heard of using gelatin in the filling. Does it just make it set up better?


Use a store bought Graham Cracker Crust and it will be truly a "No Bake" pie

You can use a frozen pre-baked pastry pie shell for "no-bake", too.

I make a really no-bale chocolate pie. You buy a chocolate pie crust, put in the pudding, chill then cover with real whipped cream and voila - a real no-bake chocolate cream pie. Sometimes I use cook and serve, also

Oh, c'mon! Just bake the pie shell. What's the big deal!

I don't think this is NO BAKE as it was touted!


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